Feseekh Fish

Amr Al-RashidKock

Ingredienser

• Bouri Fisk
  1 kilogram
• Grov Salt
  1 cup

Steg

1. 1

   Place the fish in a strainer and cover it with a cloth, then place it in the sun for two full days or until the water and blood of the fish drain and it puffs up well.

   Nödvändiga verktyg:

   Sikt

   2880 min
2. 2

   Place the fish in a tightly sealed bag and put it in the kitchen in the shade.

   Nödvändiga verktyg:

   🍳

   Bag
3. 3

   Put salt on the fish and press it with your hands from the tail to the head to drain its water, then wrap it well in salt.

4. 4

   Place the salted fish in a bag and then put it in a tightly sealed container to prevent air from entering the fish.

   Nödvändiga verktyg:

   🍳

   Container
5. 5

   Turn the fish bag in the container every two days to ensure the salt is evenly distributed, and repeat the pressing process to drain its water and any spoiled blood, then sprinkle with salt and place it in a large piece of cloth.

6. 6

   Place the fish in a location away from direct air (it can be placed in the oven) for about 10 to 12 days, and thus the Feseekh will be ready.

Näringsvärde

Näringsinnehåll för ingredienser (per 100g)

Bouri Fiskper 100g

Energi120 kcal

Protein20 g

Total fett5 g

Grov Saltper 100g

Natrium38758 mg

* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.

Kostfunktioner och taggar